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Bacon, Brussels sprouts and mushroom linguine recipe

Bacon, Brussels sprouts and mushroom linguine recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta and bacon

I am always looking for new ways to use Brussels sprouts. For kids or people who claim to not like Brussels sprouts, try shredding them to tone down the flavour a bit.

1 person made this

IngredientsServes: 6

  • 450g linguine
  • 2 tablespoons olive oil, or as needed
  • 450g bacon, cut into bite-size pieces
  • 1/2 teaspoon dried rosemary
  • 675g crimini mushrooms, sliced
  • salt and ground black pepper to taste
  • 675g Brussels sprouts, trimmed and chopped
  • 40g grated Parmesan cheese

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Bring a large pot of lightly salted water to the boil. Cook linguine until tender yet firm to the bite, about 11 minutes; drain pasta, reserving some of the pasta water. Return pasta to the pot and toss with olive oil to coat.
  2. Place bacon in a large pan and cook until bacon begins to crisp, about 10 minutes. Drain and discard 1/2 the bacon fat, leaving bacon in the skillet; stir in rosemary.
  3. Stir mushrooms, salt and black pepper into bacon mixture. Add Brussels sprouts; cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. Pour some of the reserved pasta water into bacon mixture to moisten; add linguine and Parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. Season with salt and pepper.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (10)

by Magnolia Blossom

Simple dish, great for weeknight supper. I added 3 cloves of garlic and 2 shallots to the bacon mixture for an added boost of flavor.-12 Feb 2014

by Audrey Evans

I love all the ingredients but somehow this was bland. I added garlic powder, maybe some extra salt would help.-24 Oct 2017

by Misty0309

I thought this would be a light dish but possibly a bit bland. It wasn’t. The bacon grease you leave adds a ton of flavor. For 2 of us I only needed about half the pasta. I added garlic and used some shaved Parmesan as well. It was delicious.-06 May 2018

Pasta With Mushrooms, Brussels Sprouts, and Parmesan Recipe

Orecchiette is often served with a sauce that incorporates sausage and broccoli rabe, but here we've chosen to use sautéed mushrooms and the charred leaves of Brussels sprouts. By combining the pasta cooking water and stock, we create a creamy emulsified sauce that easily sticks to the rough surface of the cooked pasta, and all the components are roughly the same size, which means it's easy to get a little bit of everything in your mouth at the same time. It's a perfect example of the culinary sum becoming far greater than its parts.

  • 8 ounces whole-wheat linguine or spaghetti
  • 1 pound boneless, skinless chicken thighs
  • 4 cups sliced mushrooms
  • 2 cups sliced Brussels sprouts
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons Boursin cheese
  • 1 ¼ teaspoons dried thyme
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh chives

Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives.

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It's too bad I didn't read the reviews about subbing chx stock for water, because i found this so bland that I don't want to bother seeing if incorporating stock improves it.

I stayed pretty true to the recipe as written only substituting two cups of water with chicken broth and only one additional cup of water. Cabbage and sprouts came out tender and mild. I thought the broth was perfect. Not a big vegie person but I loved this and will make it again, soon.

I've been making this for YEARS. Use chicken stock and reduce the water and increased the lemon and garlic. I love the delicate flavor and would NEVER consider it bland.

I have been making this for YEARS!! A bit long in the preparation but worth the effort made as is.

Actually forgot to get the brussels sprouts, since I had all the other ingredients. It was o.k. - I ended up serving it with baked fish - nice but not great.

Thanks to everyone for their reviews. I will probably be chastised by the militant who believe you can only review a recipe followed exactly, but I used this as a starting point. I left out the cabbage and leeks (didn't have any). I rendered bacon, removed, drained some of the fat and added olive oil and then sauteed garlic, shallots, and anchovies adding 1/4 sprouts (will chop finer next time), added white wine after sprouts began to brown and covered, then added pasta and a little of the water. Topped with parsley. Fairly easy and pretty good. I think lemon might help, didn't have any, not sure about the thyme, may help. I rated 3 stars because I think this dish has huge potential. I love the sprouts with the bacon and pasta.

I loved this! I halved the recipe and added chopped pancetta. I didn't think it had too much liquid, as some reviews said. I simmered uncovered for about 10 minutes, and covered for 5. Reheats well!

So, I got adventurous and tried this. I wished I would've read the reviews first. Seemed like alot of work for the outcome, not so great. I followed the recipe and it has way too much liquid. oh well.

This dish doesn't know if it should be a soup or a pasta. I served it with fresh bacon pieces, which definitely helped. If I was going to make it again, I would make it more like a soup, with less noodles, and Iɽ add cooked pork or bacon to it.

followed the recipe as altered by previous posts. It's good but I probably won't make this again. There are much better recipes for brussel sprouts. I would suggest making sure not to add too much lemon juice as I did and it cooked straight into the brussel sprouts, making them taste a little acidic. I also needed to put a LOT of cheese on top!

I got in a tizzy and did not let the wine cook into the vegetables (added water too soon) I also neglected to add additional oil and butter used summer savory instead of thyme and I only used 3 cups of water and none of the pasta water (don't know what the point of that is): Despite these little boo-boos, my vegetarian husband liked this dish. I found it a bit bland but may try it again. I'm sure the cheese would have helped too.

Surprisingly delicious. I added chile flakes and some leftover fresh mozzarella but it would have been really tasty without either.

I reversed the order of cooking with great results. Cut Brussels Sprouts into quarters and braised in olive oil until a bit golden. Removed from skillet and cooked other ingredients as indicated (except cabbage - I used Napa cabbage). I also used 50/50 chicken stock and water. Added back Brussels Sprouts and cabbage and finished up. Used only as much pasta water as necessary - don't need as much as called for.

Not awful, but not good either. I was pretty disappointed. Won't make this one again.

I followed this recipe to the letter until 2 minutes before dinner. Then I tossed in the remainder of an open can of anchovies, with the oil, and some chopped up turkey bacon, which saved this dish from terminal blandness. I second the suggestions to substantially reduce the water and also suggest making one day ahead and saving the linguine to add the next day. A sit in the frig does wonders for this dish.

Couple of small changes and this is an incredibly tasty recipe. Another reviewer recommended changing 4 cups of water to 2 cups water and 2 cups chicken stock, I agree. The recipe suggests taking 2 cups of water from the pasta. Not needed. Additionaly the recipe call for covering the pan while reducing the liquid and cooking the vegetables. Don't do this as you are not going to reduce liquids by covering the pan. The recipe results with these changes were wonderul and we will make this again and again and again.

I wasn't impressed by this dish - even with a few fixes suggested by others. It's not bad, just not great (and not really worth my time). I'm glad I tried it, but we won't be making it again.

Surprisingly tasty for very simple ingredients. I made (almost) as written, but used 1 1/2 cups water with 1/2 cup chicken broth for the first addition of liquid. Also, an onion because I didn't have a leek. The sauce/broth becomes really velvety in texture, and delicious--I suppose that's the butter.

This was surprisingly tasty. I followed the recipe word for word except I did not add as much water as it called for, probably used only 1 1/2 cups. I agree that by adding pancetta or sausage this meal could be brought up a notch. We added grated romano cheese on top and thought it went well with the dish also.

Very subtle flavor, bordering on bland. Tastier the next day as the pasta absorbed more of the broth, but then the noodles were much softer than one would ideally like. Simple, fresh, and light.

Delicious! Didn't make any changes and it turned out great. I thought the amount of liquid made for a nice broth. Kept adjusting the salt until it brought out the other flavors just right. A surprisingly nice weeknight dish.

I did this recipe pretty much as written and it was surprisingly wonderful. Rich, sweet, flavours balanced with the acid from the wine and lemon juice. I added browned chorizo sausage meat, which I think was an improvement. Bacon would also work well. Didn't need so much water reserved.

Surprisingly wonderful. I used less than the 2 cups of water but otherwise followed the recipe as written. I fried some chorizo sausage meat and added it - I felt it went well. Bacon would also work well.

Pasta with Brussels Sprouts and Pancetta

I love a simple, easy-to-prepare pasta recipe and this pasta with Brussels sprouts and pancetta doesn’t disappoint. The recipe comes together in just about 30 minutes. Be careful not to over-boil the Brussels sprouts with the pasta because they’ll continue to cook a bit when tossed with the sauce.


Time to Make: About 30 minutes

Ingredients for Pasta with Brussels Sprouts and Pancetta

16 ounces pasta of your choice (We used spinach and beet pasta)

1 tablespoon oil, if necessary

Salt, pepper, and crushed red pepper to taste

Freshly grated parmesan cheese, optional, for serving


Prepare Ingredients:

Bring a large pot of salted water to a boil. As you wait for the water to boil, prepare the ingredients. Peel and dice the onion. Peel and mince the garlic. Halve the cherry tomatoes. Trim the ends off the Brussel sprouts and remove any yellow leaves. Cut in half if small and quarters if large and then rinse. Roughly chop the parsley leaves.

Start the Sauce:

Add the pancetta to a large, wide skillet and turn the heat to medium. Cook, stirring often, until the fat has rendered and the pancetta is crispy. Using a slotted spoon, transfer the pancetta to a bowl and leave the fat in the skillet.

If the skillet seems too dry, add the 1 tablespoon oil.

Return the skillet to medium heat and then add the onion and season with salt and pepper. Cook, stirring often, until well-browned, about 6-7 minutes. Add the garlic and cook until fragrant, about 45 seconds.

Next, pour in the halved cherry tomatoes and lightly mash them in to the skillet. Turn the heat to high and once the tomatoes begin to blister (about 5 minutes), pour in the chicken stock and scrape up any browned bits stuck to the bottom. Reduce heat to a simmer and cook for 20 minutes to allow the flavors to meld. Taste and season with salt, pepper, and crushed red pepper to taste.

Prepare the Pasta:

Once the pot of salted water is boiling, add the pasta and cook according to pasta instructions. 2 minutes before the pasta is finished cooking, scoop out ¾ cup of the pasta cooking water. Next, add the Brussels sprouts to the pasta in the boiling water and cook for the remaining 2 minutes. Drain and rinse under cold water.

Finish the Sauce:

Taste the sauce and season to your preferences. Add the reserved pasta cooking water and half the parsley. Pour in the cooked pasta and Brussels sprouts and toss with the sauce. Cook for 2-3 minutes more or until the pasta and sprouts are coated with the sauce and warmed through. Turn off the heat.

To Serve:

Divide the pasta Brussels sprouts between shallow pasta bowls. Sprinkle each bowl with parmesan cheese and the fresh parsley leaves. Sprinkle with the reserved pancetta. Enjoy!

How To Make Brussel Sprouts With Bacon and Mushrooms

Chop up the bacon and add it to a large skillet. I like to use kitchen scissors to cut the slices of bacon into tiny pieces before cooking. It makes the bacon cook a lot faster this way! Cook the bacon on medium heat 2-3 minutes, until it is about half-way done.

Place brussel sprouts (that have been cut in half) into the same skillet. Continue to pan-sear the vegetables in the bacon drippings for a couple minutes.

If necessary, you might want to add a little bit of olive oil to skillet, in order to keep from burning the veggies. Lightly season the brussel sprouts with salt and pepper.

Continue cooking the brussel sprouts until they begin begin to soften (3-4 minutes). Make sure to turn them over to the other side, half way through cooking time. Measure 3 Tablespoons of water into the pan, and cook until the water has dissipated.

Add the sliced mushrooms and shallots to the skillet. Continue cooking until the mushrooms are done and cooked through (approx. 3-4 minutes). Stir in the minced garlic, and cook for an additional minute, stirring often, so you won’t burn the garlic.

Recipe Summary

  • 6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
  • Up to 1/4 cup extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 4 large shallots, cut into thin rounds
  • 1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
  • 1 1/4 cups homemade or low-sodium store-bought chicken stock
  • Coarse salt and freshly ground pepper
  • 12 ounces rigatoni pasta
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/3 cup coarsely chopped fresh sage leaves, about 20 leaves

Heat a dry large skillet over medium heat. Add bacon cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts cook, stirring occasionally, until pale golden, about 3 minutes. Add stock season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.

Meanwhile, bring a large pot of water to a boil add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid return pasta to pot.

Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil add sage and bacon. Toss until combined. Serve with more cheese.

Sprout fritters

Sprouts for breakfast, we hear you say? Yes, that’s right! Courgette and sweetcorn fritters are a popular choice for brunch, especially when topped with a fried egg, and the same goes for sprouts. When combined with egg, cheese, flour and panko breadcrumbs and gently fried, shredded sprouts can make for a perfectly crisp patty that’s just asking to be served with avocado, and a fried or poached egg.

Linguine with Brussel Sprouts Barigoule

Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise.

Thinly slice leeks, then wash .

Cook leeks and cabbage in 2 tablespoons oil and 2 tablespoon butter with ¼ teaspoon each of salt and pepper in a 12-inch heavy skillet (preferably with straight sides) over medium heat, stirring occasionally, until softened, about 5 minutes.

Add garlic and cook, stirring, 1 minute.

Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes.

Add water, lemon juice, ½ teaspoon thyme, and remaining tablespoon each of oil and butter.

Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes.

Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.

Cook linguine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until almost al dente.

Reserve 2 cups pasta-cooking water, then drain pasta.

Stir linguine into vegetables with reserved cooking water and ¼ teaspoon each of salt and pepper.

Simmer until pasta is al dente, 2 to 3 minutes.

Remove from heat and toss with parsley, remaining ½ teaspoon thyme, and salt to taste.

Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.

Use a vegetable peeler to peel the zucchini lengthwise into thin ribbons, stopping when you get to the very center where it is all seeds. You can use this same technique with carrots and peel long carrot ribbons, or also choose to use half carrots and half zucchini. The zucchini (or carrots or both) sliced this way also make a light, fresh summer salad when tossed raw with lemon juice, olive oil, and fresh herbs.

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